Method

1. Heat 1 teaspoon butter in a non-stick frying pan and fry spring onions for 2 minutes or until soft. Add spinach and cook, stirring for a further 2 minutes.

2. Transfer to a bowl and stir in herbs, cheese and eggs.

3. Brush 1 sheet of pastry with butter and fold in half widthways. Press into the base of a lightly buttered 19cm x 29cm slice pan. Repeat with 3 more pastry sheets.

4. Add spinach mixture. Cover with layers of remaining 'buttered' pastry. Tuck edges of pastry down into the sides of tin. Brush with remaining butter.

5. Bake at 180°C for 35 minutes or until set. Allow to cool for 15 minutes before cutting.

Tips / Handy Hints

We used parsley, mint and basil in this recipe.
For younger children, remove any crispy pastry layers before serving. This dish is delicious served with a spoonful of natural yogurt. For variety, add a little grated carrot or pumpkin.